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      "body": "Congratulations @zacharystrassman! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@zacharystrassman/birthday2.png</td><td>Happy Birthday! - You are on the Steem blockchain for 2 years!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@zacharystrassman) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=zacharystrassman)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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{
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      "author": "zacharystrassman",
      "body": "![IMG_0225.jpg](https://steemitimages.com/DQmRncKx4HXcaj4w5MYbHqK84dnMF4Fae5H5WasSsBBZ2B3/IMG_0225.jpg)By: Zachary Strassman  \n\t   \nWhile there is a lot of discussion about arsenic in wine and where it comes from, here are some facts. The arsenic is wine is primarily coming from two sources. First is the use of lead arsenate as a pesticide in orchards from 1900-1950’s. Lead arsenate was sprayed to kill codling moths that lay their eggs on developing fruit. The arsenic got stuck in the soil. These apple and pear orchards were then converted to vineyards as demand for wine increased. Secondly the use of treated vineyard posts. Treated lumber has CCA (chromated copper arsenate) which inhibits wood from rotting. CCA was phased out of production in 2004. Organically certified vineyards are prohibited from using treated lumber. This arsenic problem is not new information.  The problem is these soils are now contaminated, still contain treated lumber posts and represent some of the most valuable agricultural land on the planet. Any lawsuit will to be fought tooth and nail.\n\nBut what if arsenic is just the tip of the iceberg of a heavy metal concoction?   In 2008 a study at Kingston University analyzed heavy metals in wine from 13 different countries. Its title “Heavy Metal ions in wines: meta-analysis of target hazard quotients reveal health risks.” was published in the Chemistry Central Journal, 2008. Professor Declan P. Naughton discovered excessive amounts of heavy metals; in particular vanadium, copper and manganese due to their harm to human health. He measured the THQ (target hazard quotients) levels of the metals to determine if they posed a risk to human ingestion. The researchers are quoted as saying \n\n\"These values are concerning, in that they are mainly above the THQ value of 1.0. In addition to neurological problems, these ions are also believed to enhance oxidative damage, a key component of chronic inflammatory disease which is a suggested initiator of cancer. Excess intake of metal ions is credited with pathological events such as Parkinsons's disease.\" \nThe results showed that different countries had different levels of these metal ions. However most wine samples were not deemed safe. The scientists also said  \n         \n\"The results from this study also question a popular belief about the health-giving properties of red wine: that drinking red wine daily protects you from heart attacks is often related to levels of anti-oxidants. However the findings of hazardous levels of metal ions, which can be pro-oxidants, leads to a major question mark over the protective benefits of red wine.\"        \n       \nThe study ended there without proposing how the metal ions were getting into the wine. However the most toxic metal ion of concern was vanadium. Vanadium is an essential element for human nutrition but is very toxic at elevated levels. Most interestingly fishy this article did not even address the metal ion arsenic. So now we know that wines are not just contaminated with arsenic but now vanadium, copper and manganese! Luckily another study has discovered where the vanadium is coming from; the answer is quite clear stainless steel tanks.    \n        \nPierre-Louis Teissedre discovered that vanadium content of wine was directly related to the length of time the wine sat in stainless steel tanks. Apparently the vanadium dissolved from the walls of the stainless steel tanks and entered the wine. Wine is a very acidic liquid and can react with metals and strip them off. Think of an aluminum pot after making spaghetti sauce. It looks shiny and almost brand new. This is known as acid leeching. Findings were published as “Vanadium levels In French and Californian Wines: Influence on Vanadium Dietary Intake” published in the Journal of Food Additives and Contaminants. Volume 15, 1998. The magic ingredients in stainless steel are iron 65-71%, chromium 18-20%, nickel 8-12%, manganese 2%, silicon .75%, carbon .08%, phosphorus .045%. Stainless steel is welded together with sticks containing a mix of iron 63-68%, chromium 19.5-22, nickel 9-11%, manganese 1-2.5%, copper .75%, molybdenum .75%, silicon .30-.65%, carbon .08%, phosphorus .03%. Every decade or so a winery will have the tanks start leaking and the welds will have to be re-welded. Those weld seam leaks dissolved right into the wine you’re drinking folks! But you may ask where the vanadium from? Vanadium is coming in from vanadium-stainless steel an extremely hard alloy found in cutting tools and car parts. During the recycling of stainless steel vanadium-stainless is not separated out, it’s just all melted together! It does not matter however the levels of chromium and nickel are already off the charts in 95% of all wine on the market and exceed EPA standards for drinking water. The EPA limits chromium and nickel to .1PPM.                 \n\nSo is the French paradox dead? The French Paradox states that wine consumption has a protective effect against heart disease. Recent studies of wine consumption and health have been all over the chart. Some showing benefits, some showing nasty things like breast cancer. Can anyone guess why the results don’t agree? Heavy metal contamination anyone?  The French paradox is alive and well. It’s very clear that drinking liquid fruit chalked full of anti-oxidants is health enhancing. The problem is when science catches up to stupid practices and industry refuses to change. Remember that heart doctors used to promote hydrogenated oil as a safer alternative. \n\nFixes to this situation include removing old treated posts, using bioremediation, and removing the worst offending vineyards. Wineries can remove bare stainless and use oak barrels and protective ceramic coatings (please no epoxy bisphenol A) and ceramic amphora’s.  Lastly you as a consumer can vote with your pocket book. Demand your wine be tested by a third party. Buy wine from wineries that don’t use stainless steel. Make your own wine in ceramic, glass or wooden barrels. Make your own beer also; this is not exclusive to the wine industry. \n\nIn fact most modern day food processing facilities contain miles of stainless steel pipes. Any acidic food has the potential to leech metals especially liquids. Low pH liquids like pop, fruit juices, tomato products and vinegar containing products are suspect. Could all these processed convenience foods be slowly poisoning us? It is very well know that heavy metals are notoriously hard to get out of the body. Could the 83 year average life expectancy be the point at which chromium builds up to cellular death concentrations? Compromising your health for that bottle of bubbly or that glass of red is just not worth the risk. Remember observations are worth their weight in gold. Why does wine give you a more severe hangover than liquor? Next time you’re at the grocery store observe the guy with a grocery cart full of wine. Does he have bags under his eyes? \n\nObserve the effects of heavy metals. You will not get the same results with fruit juice and vodka. Most scientists attribute sulfites or tyramine in strongly tannic red wines to the cause of wine headaches.  I disagree my homemade deep red wines are sulfated at 150-200ppm and I have had several people tell me my wine does not give them the nasty hangovers. I buy store bought reds and one glass will give me a headache. My homemade wines will give you a headache if you over consume them but never from one glass. I would bet $50 that the tyramine is combining with vanadium, chromium and nickel and literally causing vascular damage in the brain. Suppose that all the processed foods have already put heavy metals in your brain and every time you consume wine tyramine-chrome forms right in your brain……. Parkinson’s anyone (Google  Afeseh Ngwa H), Alzheimer’s anyone?(Google  George J. Brewer) ....oxidative damage is bad for fat based tissue like the brain…….burnt butter in a 500F pan…Sizzle!    \n\nThe wine Industry must change for the better. Headaches are a sign of tissue damage and are most likely the result of vanadium, chromium, and nickel poisoning not actually the arsenic. Wine is one of the healthiest drinks you can consume as long as the ingredients are well; wine! This is going to take educated consumers voting with their pocket books at the grocery store.  Arsenic in wine may be the tip of a heavy metal iceberg but it might help steer the industry towards warmer waters. Perhaps the whole food industry.           \n\n![IMG_0480.jpg](https://steemitimages.com/DQmf1faXWYLxrqMErcVfP8GAEXrBzyAeKvqNv3GEA1285d3/IMG_0480.jpg)",
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      "body": "![IMG_0225.jpg](https://steemitimages.com/DQmRncKx4HXcaj4w5MYbHqK84dnMF4Fae5H5WasSsBBZ2B3/IMG_0225.jpg)By: Zachary Strassman  \n\t   \nWhile there is a lot of discussion about arsenic in wine and where it comes from, here are some facts. The arsenic is wine is primarily coming from two sources. First is the use of lead arsenate as a pesticide in orchards from 1900-1950’s. Lead arsenate was sprayed to kill codling moths that lay their eggs on developing fruit. The arsenic got stuck in the soil. These apple and pear orchards were then converted to vineyards as demand for wine increased. Secondly the use of treated vineyard posts. Treated lumber has CCA (chromated copper arsenate) which inhibits wood from rotting. CCA was phased out of production in 2004. Organically certified vineyards are prohibited from using treated lumber. This arsenic problem is not new information.  The problem is these soils are now contaminated, still contain treated lumber posts and represent some of the most valuable agricultural land on the planet. Any lawsuit will to be fought tooth and nail.\n\nBut what if arsenic is just the tip of the iceberg of a heavy metal concoction?   In 2008 a study at Kingston University analyzed heavy metals in wine from 13 different countries. Its title “Heavy Metal ions in wines: meta-analysis of target hazard quotients reveal health risks.” was published in the Chemistry Central Journal, 2008. Professor Declan P. Naughton discovered excessive amounts of heavy metals; in particular vanadium, copper and manganese due to their harm to human health. He measured the THQ (target hazard quotients) levels of the metals to determine if they posed a risk to human ingestion. The researchers are quoted as saying \n\n\"These values are concerning, in that they are mainly above the THQ value of 1.0. In addition to neurological problems, these ions are also believed to enhance oxidative damage, a key component of chronic inflammatory disease which is a suggested initiator of cancer. Excess intake of metal ions is credited with pathological events such as Parkinsons's disease.\" \nThe results showed that different countries had different levels of these metal ions. However most wine samples were not deemed safe. The scientists also said  \n         \n\"The results from this study also question a popular belief about the health-giving properties of red wine: that drinking red wine daily protects you from heart attacks is often related to levels of anti-oxidants. However the findings of hazardous levels of metal ions, which can be pro-oxidants, leads to a major question mark over the protective benefits of red wine.\"        \n       \nThe study ended there without proposing how the metal ions were getting into the wine. However the most toxic metal ion of concern was vanadium. Vanadium is an essential element for human nutrition but is very toxic at elevated levels. Most interestingly fishy this article did not even address the metal ion arsenic. So now we know that wines are not just contaminated with arsenic but now vanadium, copper and manganese! Luckily another study has discovered where the vanadium is coming from; the answer is quite clear stainless steel tanks.    \n        \nPierre-Louis Teissedre discovered that vanadium content of wine was directly related to the length of time the wine sat in stainless steel tanks. Apparently the vanadium dissolved from the walls of the stainless steel tanks and entered the wine. Wine is a very acidic liquid and can react with metals and strip them off. Think of an aluminum pot after making spaghetti sauce. It looks shiny and almost brand new. This is known as acid leeching. Findings were published as “Vanadium levels In French and Californian Wines: Influence on Vanadium Dietary Intake” published in the Journal of Food Additives and Contaminants. Volume 15, 1998. The magic ingredients in stainless steel are iron 65-71%, chromium 18-20%, nickel 8-12%, manganese 2%, silicon .75%, carbon .08%, phosphorus .045%. Stainless steel is welded together with sticks containing a mix of iron 63-68%, chromium 19.5-22, nickel 9-11%, manganese 1-2.5%, copper .75%, molybdenum .75%, silicon .30-.65%, carbon .08%, phosphorus .03%. Every decade or so a winery will have the tanks start leaking and the welds will have to be re-welded. Those weld seam leaks dissolved right into the wine you’re drinking folks! But you may ask where the vanadium from? Vanadium is coming in from vanadium-stainless steel an extremely hard alloy found in cutting tools and car parts. During the recycling of stainless steel vanadium-stainless is not separated out, it’s just all melted together! It does not matter however the levels of chromium and nickel are already off the charts in 95% of all wine on the market and exceed EPA standards for drinking water. The EPA limits chromium and nickel to .1PPM.                 \n\nSo is the French paradox dead? The French Paradox states that wine consumption has a protective effect against heart disease. Recent studies of wine consumption and health have been all over the chart. Some showing benefits, some showing nasty things like breast cancer. Can anyone guess why the results don’t agree? Heavy metal contamination anyone?  The French paradox is alive and well. It’s very clear that drinking liquid fruit chalked full of anti-oxidants is health enhancing. The problem is when science catches up to stupid practices and industry refuses to change. Remember that heart doctors used to promote hydrogenated oil as a safer alternative. \n\nFixes to this situation include removing old treated posts, using bioremediation, and removing the worst offending vineyards. Wineries can remove bare stainless and use oak barrels and protective ceramic coatings (please no epoxy bisphenol A) and ceramic amphora’s.  Lastly you as a consumer can vote with your pocket book. Demand your wine be tested by a third party. Buy wine from wineries that don’t use stainless steel. Make your own wine in ceramic, glass or wooden barrels. Make your own beer also; this is not exclusive to the wine industry. Compromising your health for that bottle of bubbly or that glass of red is just not worth the risk. Remember observations are worth their weight in gold. Why does wine give you a more severe hangover than liquor? Next time you’re at the grocery store observe the guy with a grocery cart full of wine. Does he have bags under his eyes? \n\nObserve the effects of heavy metals. You will not get the same results with fruit juice and vodka. Most scientists attribute sulfites or tyramine in strongly tannic red wines to the cause of wine headaches.  I disagree my homemade deep red wines are sulfated at 200-250ppm and I have had several people tell me my wine does not give them problems. I buy store bought reds and one glass will give me a headache. My homemade wines never do that. I would bet $50 that the tyramine is combining with vanadium, chromium and nickel and literally causing vascular damage in the brain…….. Parkinson’s anyone (Google  Afeseh Ngwa H), Alzheimer’s anyone?(Google  George J. Brewer) ....oxidative damage is bad for fat based tissue like the brain…….burnt butter in a 500F pan…Sizzle!    \n\nThe wine Industry must change for the better. Headaches are a sign of tissue damage and are most likely the result of vanadium, chromium, and nickel poisoning not actually the arsenic. Wine is one of the healthiest drinks you can consume as long as the ingredients are well; wine! This is going to take educated consumers voting with their pocket books at the grocery store.  Arsenic in wine may be the tip of a heavy metal iceberg but it might help steer the industry towards warmer waters. That’s the direction I’m taking my winery.",
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      "body": "![IMG_0118.jpg](https://steemitimages.com/DQmNpha1bpWaCaPAHP8AQ5kZQSDaHfhLRL8YaK9wyuGby1w/IMG_0118.jpg)\n            The samurai sword is an icon of ancient japan. In ancient japan swords were a symbol of insignia or rank associated with the warrior class. These warriors were the like lords or dukes of medieval Europe and were of high stature. In 1876 the Imperil Haitorei regulation abolished the public display of samurai swords. This decree put hundreds of skilled blacksmith jobs at risk. Luckily the craft was continued as an art form with modern examples fetching tens of thousands of dollars for a well-made sword. These sword making techniques which produce some of the sharpest man-made objects are now available to the home chef.           \n\t  \nWhen one begins to take home cooking seriously an upgrade to a German made knife seems like a quantum leap forward but it is not the end all be all. German knife making is centered around Slogen Germany. An area my metal polishing grandfather was kicked out of in the 1800’s for illegally hunting on the Kings land. Today modern Slogen is a technical marvel. 10,000lb rolls of steel are unwound to a robotically automated assembly line. The thick sheet metal is moved down a conveyer belt where laser cutting machines zap out the knive shape, robots then sharpen and packages the finished knives. While these knives are good for cooking and represent a high quality product they cannot compare to a hand-made blacksmithed Japanese knife. With all the automation in this world it’s time we go back to artisan made goods; we all deserve it anyways. \n  \t  \nKnife making in modern Japan is centered in Osaka Sakai City. Japan like Germany also produces Knifes made in robot automated assembly lines. The secret is learning how to distinguish the difference as the handmade knife are much shaper. Mass produced knives are made from a huge roll of stainless steel. Stainless steel is predominantly iron and 10% chromium. Stainless steel is not stained by foods and can be thrown in a dishwasher with no worries. Blacksmithed knives are considered a high carbon steel. High carbon steels are predominantly soft iron and carbon. High carbon steels rust easily and should be hand washed and dried. Never put a high carbon blade in a dish washer.  \n\t   \nThe best blacksmithed knives are considered Damascus steel knives. While first found in archeological digs around Syria these ancient blades were different than European steel. When looked at closely the edge on Damascus steel has many alternating layers of carbon and steel like an Oreo cookie. Archeologists believe the origin of these steels was Asia, most likely northern India. Were the ancient middle-eastern civilizations trading with Asia? Why is the imperial seal of Japan as well as the imperial seal of Solomon a yellow desert chrysanthemum? Where did those 10 northern kingdoms of Israel “wonder” off to? Many Questions but back to the steel. True Damascus steel is ultra-sharp as these layers get thinned down to just a couple layers when sharpened. Your cutting edge becomes hair thin which creates a nano-blade. Today any knife with these stripes is considered Damascus steel but most of it is just etched into the face of the knife for looks. True Demascus steel is determined by looking at the spine of the blade opposite the cutting edge. It is only here where the layers can be spotted. If you cannot see them the blade was mass produced and is not true Damascus. \n\t         \nDuring samurai sword making and also true Damascus steel knife making soft iron and hard high carbon steel is literally pounded together by a blacksmith. Tonzou the Japanese word for forging is the process of forming a tool by pounding metals at high temperatures.  Over and over the blacksmith heats the iron and carbon steels to cherry red to make them fuse and pounds them flat. The flat iron/carbon fusion is then folded over to make 4 layers. The 4 layers are heated, pounded, and folded again to make 8 layers. Sometimes up to 64 layer knives are made. The soft iron give samurai swords flexibility and the carbon gave the blade strength and hardness. Any blade without flexibility and hardness would break during battle a fatal fate for a warrior.   An inflexible blade would crack in half and a soft blade would literally be cut in half by the enemy. Sword makers where some of the highest paid artisans in ancient Japan. Some samurai would hire out family members to hard field labor for years to pay for one sword. \n\t   \nThe main point is to look at the spine of the knife for the black and silver lines. This is evidence of a handmade high carbon blade. Many knives today have a Damascus appearance on the face of the blade but it is only cosmetic. In ancient Japan sword makers would paint their finished blades with soil and reheat them. The process with etch a design into the blade to identify the artistry of the sword maker. This etching is only cosmetic and has nothing to do with the way the blade was forged. It is however a nice tough to a finished blade but don’t let it deceive you. \n\t\nFor my knife test I selected several knives in three different styles I was looking to purchase. I did some basic cutting experiments here are the results. \n\nTest #1 Sashimi/Sujihiki a protein knife primarily used for thinly slicing fish or meat. I used a room temperature beef ribeye for my test; very soft. My score was based upon sharpness 10 points, end cut 10 points (ability to cleanly finish cut when knife touches cutting board), and knife handle 10 points. \n\nMcusta Zanmai Ultimate Aronami 240mm $499 \t\t 8/7/8.5   23.5/30\nNotes: No carbon lines is this a machine made Knife?\n\nTso Yanagiba Damascus 8.25” VG10 34 layers $108\t\t9/8/8     25/30\nNotes: Carbon lines visible, octagonal handle has hard edges. Close 2nd very good knife, \nA price bargain. \n\nSenzo Suncraft 8.25” Sashimi VG10 $179\t\t\t9/10/9   28/30*\nNotes: Best sashimi knife as the end cut test was superior; knife would slice all the way through to the cutting board without leaving an uncut sliver near the knife tip. Carbon lines visible. Both the Tso and the Senzo were wedged shaped with a flat side and an angled side; a clear indication of being hammered on an anvil; hand made.  \n                 \nNakiri Vegetable slicer. For this test I used a jumbo sweet onion for my test. Two tests Sharpness 10 points and handle 10 points.\n\nMcusta Zanmai Ultimate Aronami Nakiri 165mm $349        \t\t6/9   15/20\nNotes: Did not cut onion slices straight, difficult to make thin slices, and was not that sharp. No lines visible. Thicker handle for big hands.  \n\nMcusta Zanmai Kuromami 6.5” Nakiri $349 \t\t\t        6/10    16/20\nNotes: Basically the Same knife as Ultimate Aronami, No Lines visible on spine, Demascus pattern on knife face was identical to the ultimate Aronami as if both were machine made. Handle slightly thinner felt better in my hands I wear large gloves.     \t\t \t\n\nSenzo Suncraft 7” kakiri VG10 $169\t\t\t\t     9.5/9          18.5/20*\nNotes: Lines on blade spine, cuts thin slices of onion like butter.     \n\nPairing Knife fruit carver. I performed this test coring and cutting hard apples. Cutting 10 points, Coring 10 points. \n\nTSO Pairing Knife 3.5” VG10 67 layer $40\t\t\t8/7      15/20\nNotes: Carbon Lines on spine, thicker blade not great for apple coring.\n\n Shun Classic 3.5” Paring $84    \t\t\t\t\t8/9 \t17/20 \nNotes: Carbon lines on spine, very close second can recommend this knife. \n\nMiyabi Fusion 3.5” paring $99\t\t\t\t\t8/8\t16/20\nNotes: No carbon lines. \n\nMcusta Zanmai Classic 3.5” Paring $119\t\t\t\t8/10\t18/20* \nNotes: No lines; appears to be mechanically made but has superior coring ability \ndue to blade thinness. Seemed to break the rules, razor sharp. Large handle seems\noversized for a small knife but when placed in palm performs tasks very well.    \n\n As you can see there is a lot to be learned about choosing a good Japanese kitchen knife. With today’s easy return online retailers you can buy several and choose the best knives. Just remember not to dish wash these knifes hand wash them within minutes of use with soap and a soft nylon brush. Hand dry quickly and you should have no problems returning. Lastly sharpening with a 3000/8000 grit stone is essential in maintaining the edge of a good kitchen knife. That is a whole topic in its self however. Enjoying the benefits of a razor sharp Japanese Kitchen knifes can make you a better chef. Sharp knives are safer to handle as your applying less force with less risk of slippage. Discovering the benefits of a true Damascus high carbon steel blade can bring you closer to the food gods.      \n![IMG_0106.jpg](https://steemitimages.com/DQmdznHP6k7etqAV6fTqwziFCHEH5q6fxGjbwUD7xeULESG/IMG_0106.jpg)",
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      "title": "Japanese Kitchen Knife Test; High carbon handmade blacksmith artistry"
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